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23 March 2015

Slow Cooker Beef and Mushroom Casserole


Everytime I pass one of the three apricot trees in our compound, I gaze at the budding blossoms waiting to open up and delight us with its beauty. Out of the three, the one in the sunniest position blossoms ahead of the other two. We have some fruit trees in the garden but the apricot is my favorite. Its small white flowers coming out from the dark pink to almost bordeaux buds are spectacular. These blossoms are already out as well as the quince blossoms and some other beautiful buds that are preparing to bloom.

At the end of winter to the beginning of spring, the grass takes part in the show of exciting spring colors. It has the color of bright, lively green and I love using it as a base for my pictures. And my spot is just close to the apricot tree in our garden. I took these pictures when winter was just ending when the grass started becoming a beautiful shade of green. 


I already feel the few degrees of warmth during daytime. When I am walking under the sun, the weather just calls for a thick sweater. Spring is my favorite season and now that it is starting, I am slowly letting go of winter. One of the things that I am putting away soon is my slow cooker but before I do so (and I guess you are bound to do the same thing too), I would like to share with you the last slow cooker recipes that I have lined up for the remaining cool days. 

This Slow Cooker Beef and Mushroom Casserole dish has been a favorite winter dish at home. I love pouring a cup of full-bodied red wine whenever I make beef casseroles because it adds to the roundness of the flavors. Get the recipe at Skinny Ms., a site where you can find a dedication to a healthy lifestyle.

More Slow Cooker Recipes: